Happy New  Year!
Welcome to the
first issue of"Holiday
Recipes and Tips" from
the
International
School of Baking for
the new year. We
going to begin
this year with a
wonderful
braided bread,
Challah. This
traditional seasonal
bread is a
wonderful way to
bake a bread
that also makes
a wonderful
presentation.
Plus, it's fun
to make .
Sincerely,
Marda Stoliar,
Director
International
School of Baking
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Baking Tips |
1.
Handle dough
gently.
Do not beat the
dough down after
the first rise
(first
fermentation)
one quick
open-handed bang
will do.
Over-molding
may cause
breakage of the
surface and
surface tension,
which will
result in a
smaller, broken
rough, open
surface of the
finished loaf
which will also
yield a dryer
almost stale
tasting crumb,
flat loaf.
2.
Use less yeast,
2% is a good
starting point.
If you want
large crumb
structure with
random bubbles
as found in
artisan breads,
use a higher %
of water, give
longer
fermentation
time and go down
on the % of
yeast used or go
to a sponge and
dough method and
go down even
further on the %
of yeast used.
Time and
fermentation is
everything.
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New on our
Web Site
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The following pages
have recently been
added to our web
site:
In addition, we
have updated our web
site with new photos
on many of the
pages. Take
time to visit and
see what is new.
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Ask Marda |
If you have a
baking question
that you would
like Marda to
answer. Send
them to her and
she'll answer
them here and we
also post the
questions and
answers on the
web site.
CLICK HERE |
